Instructions: Directions: A unique blend of seasonings make these stand out from other chicken wings. Chinese thick sauce is added to the marinade to deepen the color; it may be omitted if hard to find. Arrange on lettuce leaves, if serving cold. Combine gingerroot and water in a small cup. Squeeze gingerroot until water is cloudy. Strain gingerroot juice into a small bowl, discarding gingerroot. Add remaining ingredients excepting chicken wings; mix well. Cut off chicken wing tips, if desired; Place wings in a shallow baking dish.

Add marinade; mix well. Cover and marinade in refrigerator at least 2 hours or overnight, turning wings occasionally. Preheat oven to 350F (175C). Line a 15 x 10 inch baking pan with foil. Spray foil with a non-stick coating. Drain wings, reserving 1/4 cup marinade. Place on prepared pan. Drizzle with reserved marinade. Bake 45 minutes. Place on a heated platter; serve at once, or bake in advance and serve cold.

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